Chef Tip: Ask for a brisket that is as evenly thick as possible, with the surrounding fat trimmed to 1/4" thick, this protects the meat from drying out while cooking. You will want to make plans to special order your brisket ahead of time (the brisket already sold at the meat counter is typically not whole).
Season the meat the day before. Mix salt, garlic, onion powder, and pepper in a small bowl and season the meat all over.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225-250° degrees F and preheat (about 10-15 minutes).
Place brisket, fatty side up, on grill grate right in the middle.
Chef Tip: Resist the urge to open the grill often, this will cause the temperature to fluctuate. Check pellets every 45 minutes or so. We recommend using a stand-alone thermometer to ensure an accurate reading. Stick it through the gap between the lid and base of the grill.
When the brisket reaches an internal temperature of 160-165° degrees F, start to rotate the brisket every 3 hours and flip as needed if top or bottom is coloring faster than the other.
Chef Tip: Wrap brisket in foil until meat reaches an internal temperature of 203° degrees F. What's important is getting a smoky flavor into the meat, and 5-6 hours on the grill should do it. After that point, you're simply getting the meat cooked through.
When the brisket reaches an internal temperature of 203° degrees F, it’s done. Let the brisket rest for one hour. You will want to plastic wrap it and then wrap it in foil for this period of time. Slice and serve. Enjoy!